Ingredients
Equipment
Method
- Prepare the Ingredients: Be sure the dried shiitake mushrooms are rehydrated. Reserve the soaking water, remove the stems, and slice the caps in half. Slice the ginger and bamboo shoots on a diagonal.
- Heat the Oil: In a wok or deep skillet, heat oil over medium heat. Add the ginger and stir-fry until aromatic.
- Cook the Mushrooms and Bamboo Shoots: Add the sliced mushrooms and bamboo shoots. Stir-fry for 2-3 minutes to release their fragrance.
- Add Seasonings: Stir in oyster sauce, light soy sauce, dark soy sauce, and sugar. Pour in water and the reserved mushroom soaking liquid.
- Braise: Lower the heat to a simmer, cover, and let it cook for 5 minutes, allowing the flavors to come together. If you prefer a thicker sauce, uncover and cook on medium to high for 1 minute until sauce thickens.
- Serve: Transfer to a serving plate and serve hot.
Video
Notes
Reserve the mushroom soaking liquid for extra flavor in the sauce.
Don’t overcook the bamboo shoots to retain their crunchy texture.
Use a wide wok or skillet to ensure even cooking.
Serve with freshly cooked rice.
Did you make this? Tag @cookwith.chopsticks and #cookwithchopsticks to share or leave a comment on the blog!